CA2884584A1 - Method for producing roasted red ginseng and roasted red ginseng produced by same - Google Patents
Method for producing roasted red ginseng and roasted red ginseng produced by same Download PDFInfo
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- CA2884584A1 CA2884584A1 CA2884584A CA2884584A CA2884584A1 CA 2884584 A1 CA2884584 A1 CA 2884584A1 CA 2884584 A CA2884584 A CA 2884584A CA 2884584 A CA2884584 A CA 2884584A CA 2884584 A1 CA2884584 A1 CA 2884584A1
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000008434 ginseng Nutrition 0.000 claims abstract description 82
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 79
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 78
- 229930182494 ginsenoside Natural products 0.000 claims abstract description 24
- 229940089161 ginsenoside Drugs 0.000 claims abstract description 22
- 241000208340 Araliaceae Species 0.000 claims abstract 9
- 238000000034 method Methods 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 4
- 240000004371 Panax ginseng Species 0.000 description 73
- 229930182490 saponin Natural products 0.000 description 7
- 150000007949 saponins Chemical class 0.000 description 7
- 235000017709 saponins Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KRQUFUKTQHISJB-YYADALCUSA-N 2-[(E)-N-[2-(4-chlorophenoxy)propoxy]-C-propylcarbonimidoyl]-3-hydroxy-5-(thian-3-yl)cyclohex-2-en-1-one Chemical compound CCC\C(=N/OCC(C)OC1=CC=C(Cl)C=C1)C1=C(O)CC(CC1=O)C1CCCSC1 KRQUFUKTQHISJB-YYADALCUSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000003322 Coinfection Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
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Abstract
The present invention relates to a method for producing roasted red ginseng and the roasted red ginseng produced by the same, wherein the specific ginsenoside content and sugar content can be increased when compared with unroasted ginseng. The method for producing roasted red ginseng comprising the steps of: primarily roasting fresh ginseng for 20-40 minutes at 120-230°C by putting the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng for 20-40 minutes at 150-250°C under the pressure of 0.01-0.1kgf/cm2.
Description
METHOD FOR PRODUCING ROASTED RED GINSENG AND ROASTED RED GINSENG
PRODUCED BY SAME
TECHNICAL FIELD
[1]The present invention relates to a method for producing roasted red ginseng having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of: primarily roasting a fresh ginseng at 120-230 C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250 C for 20-40 minutes under the pressure of 0.01-0.1 kgf/cm2, and to a roasted red ginseng produced by the said method.
BACKGROUND ART
PRODUCED BY SAME
TECHNICAL FIELD
[1]The present invention relates to a method for producing roasted red ginseng having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of: primarily roasting a fresh ginseng at 120-230 C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250 C for 20-40 minutes under the pressure of 0.01-0.1 kgf/cm2, and to a roasted red ginseng produced by the said method.
BACKGROUND ART
[2]Since ancient times, ginseng has been recognized by its pharmacological activity which is exceptional in Chinese medicine. In 488-496, Dohongkyung in Yang Nation times of China discloses in Shennong Ben Cao Jing that ginseng is mainly used as a medicine for raising the stamina of the five viscera (liver, heart, lung, kidney and spleen) and that ginseng also promotes mental stability, removes the bad aura that causes diseases from entering the wrong way, makes the eye more bright, makes the brain more intelligent, makes the body lighter and lives a long life if taken for a long time.
In addition, "Myoungeuibyolrok" and "Compendium of Materia Medica", etc. relatively extensively described the efficacies of ginseng. At the present day, many clinical studies on ginseng are conducted by eminent scholars from every country. Ginseng has been found to have numerous pharmacological activities such as increased immunity, anti-cancer, prevention and treatment of cardiovascular diseases.
Ginseng is classified into a fresh ginseng, a white ginseng, a dried ginseng, a red ginseng, etc., depending on the processing method. The fresh ginseng refers to a ginseng which dug up from the field and is not processed. The dried ginseng refers to a ginseng dried in an intact form without removing its peel. The white ginseng refers to a ginseng dried after removing the peel of the fresh ginseng.
In addition, "Myoungeuibyolrok" and "Compendium of Materia Medica", etc. relatively extensively described the efficacies of ginseng. At the present day, many clinical studies on ginseng are conducted by eminent scholars from every country. Ginseng has been found to have numerous pharmacological activities such as increased immunity, anti-cancer, prevention and treatment of cardiovascular diseases.
Ginseng is classified into a fresh ginseng, a white ginseng, a dried ginseng, a red ginseng, etc., depending on the processing method. The fresh ginseng refers to a ginseng which dug up from the field and is not processed. The dried ginseng refers to a ginseng dried in an intact form without removing its peel. The white ginseng refers to a ginseng dried after removing the peel of the fresh ginseng.
[3]Ginseng saponin is known as the main pharmacological ingredient of Korean ginseng and is called "ginsenoside". The ginseng saponin has a particular chemical structure which is different from saponin found in the other plant. The efficacy thereof is also known to be very exceptional. The chemical structures of 34 kinds of ginseng saponins have been found by the recent separation and analysis technique up to now. For example, Korean ginseng has all the 34 kinds of ginseng saponins; Chinese ginseng (Samchil) has 15 kinds of ginseng saponins; and American ginseng has 14 kinds of ginseng saponins.
[4]Why Korean ginseng exhibited greatly excellent efficacies as compared with ginsengs of other countries has been identified scientifically.
[5]Various forms of processed foods using the efficacy of ginseng have been developed and used, but they have problems that it is reluctance to eat depending on persons because the distinctive bitter taste and fragrance of ginseng are strong.
The processing method that can lead to a synergistic effect of the active ingredients of ginseng has not been yet established as a regular process, and the conditions for production differ by manufacturer. Therefore, there are differences in the quality of ginseng.
The processing method that can lead to a synergistic effect of the active ingredients of ginseng has not been yet established as a regular process, and the conditions for production differ by manufacturer. Therefore, there are differences in the quality of ginseng.
[6]Korean Patent Registration No. 0471340 discloses a method for processing ginseng, and Korean Patent Registration No.
0217923 discloses a method for processing ginseng and a processed ginseng produced by the said method, but these methods are different from the method for producing a roasted ginseng of the present invention.
DISCLOSURE OF INVENTION
TECHNICAL PROBLEM
0217923 discloses a method for processing ginseng and a processed ginseng produced by the said method, but these methods are different from the method for producing a roasted ginseng of the present invention.
DISCLOSURE OF INVENTION
TECHNICAL PROBLEM
[7]The present invention have been designed to meet the requirements as described above and the object of the present invention is to provide a method for producing a roasted red ginseng which can, by subjecting to dry heat treatment at a high temperature applying a suitable pressure to the fresh ginseng, improve qualities such as sweetness, fragrance, chewing property and the like while preventing elution of the ingredients or dropping of a lateral root or a rootlet during the processing, and also increases the ginsenoside content and sugar content while reducing both the production time of a dried ginseng and the deterioration occurred during the drying.
TECHNICAL SOLUTION TO PROBLEM
TECHNICAL SOLUTION TO PROBLEM
[8]In order to solve the above mentioned problems, the present invention provides a method for producing roasted red ginseng having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of: primarily roasting a fresh ginseng at 120-230 C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250 C for 20-40 minutes under the pressure of 0.01-0.1 kgf/cm2.
[9]The present invention provides a roasted red ginseng having improved contents of a specific ginsenoside and sugar as compared with unroasted ginseng, produced by the said method.
ADVANTAGEOUS EFFECTS OF THE INVENTON
ADVANTAGEOUS EFFECTS OF THE INVENTON
[10]The roasted red ginseng produced by the method of the present invention has the following effects.
[1111) The roasted red ginseng of the present invention can facilitate the saccharification of ginseng starch by the high temperature treatment of ginseng, and can also increase the sugar content of red ginseng up to 20 Brix, thereby reducing the bitter taste which children and foreigners dislike, and also increasing fragrance and chewing properties as well as flavor preference.
[12]2) The steam heat treatment of a conventional ginseng has a problem where the ginsenosides are eluted by steam or water. Other methods such as hot air drying has a problem where the effective ingredients of ginseng are destroyed due to exposure to heat for a long time. However, the method according to the present invention can prevent the leakage and destruction of ginseng ingredients from the wound site by dry-heating the wound site generated during dropping of rootlet and washing process, at a high temperature while adding a suitable pressure within a short time.
[1313) The red ginseng roasted by the method of the present 5 invention can significantly increase the content of specific ginsenosides, Rbl, Rb2, Rc, Re, Rg2, Rg3 and Rhl, as compared with the red ginseng which is roasted under the other treatment conditions, thereby providing consumers with the health directed red ginseng products that are differentiated from traditional red ginseng products.
[14)4) The roasted ginseng of the present invention can prevent the red ginseng from cracking or a lateral root or a rootlet from dropping during the processing into red ginseng, thus increasing marketability, allowing mass production within a short period of time and also reducing production costs. In addition, the effects of sterilization in the course of roasting ginseng can facilitate the distribution of ginseng, store red ginseng in one root form for a long time and allow the long-term storage by dry-freezing and be suitably used as a raw material for food.
BEST MODE FOR THE INVENTION
[15]In order to achieve the object of the present invention, there is provided a method for producing roasted red ginseng having increased contents of specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of:
primarily roasting a fresh ginseng at 120-230 C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250 C for 20-40 minutes under the pressure of 0.01-0.1 kgf/cm2 [16]In the method for producing the roasted red ginseng according to the present invention, the specific ginsenoside may be one or more selected from the group consisting of Rbl, Rb2, Rc, Re, Rg2, Rg3 and Rhl, but are not limited thereto.
[17]Also, in the method for producing the roasted red ginseng according to the present invention, the sugar content may be 18 to 20 Brix, but is not limited thereto.
[18]Specifically, the method for producing the roasted red ginseng according to the present invention comprises the steps of: primarily roasting a fresh ginseng at 120-160 C for 30 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-187 C for 30 minutes under the pressure of 0.01 kgf/cm2.
[19]In the method for producing the roasted red ginseng according to the present invention, it is preferable to roast the ginseng with an oven which can be sealed upon roasting of the ginseng. The sealed oven can shorten the time of temperature rise and keep the temperature for sterilization of red ginseng.
When the ginseng is exposed to a heat for a long time with a steam heat or a hot air drying without using an oven, elution of ingredients or heat damage may occur, leading to problems such as a change of color and gloss, a shrinkage and a destruction of nutrients. Further, the sterilization is not made and so a long-term storage is not possible. Therefore, it is preferable to apply a heat within 1 hour using the oven.
In this regard, the roasting conditions as described above can increase the contents of specific ginsenoside and sugar and reduce the bitter taste while not reducing the quality of ginseng, and additionally process the ginseng in large quantities within a short time, thus processing the ginseng economically.
In addition, the roasted ginseng of the present ginseng is completely sterilized and has no secondary infection and thus long-term storage is possible. However, roasting the ginseng while deviating the above conditions, will reduce the quality of ginseng, slightly increase the specific ginsenoside and sugar contents, and not completely undergo sterilization.
[20]The present invention also provides a roasted red ginseng prepared by the above method. The roasted red ginseng also includes a dried one. The roasted red ginseng of the present invention has the increased contents of specific ginsenoside and sugar and so can be taken in an intact form. The present roasted red ginseng can be used as a raw material for food. The products which can use the above roasted red ginseng as a raw material may include a red ginseng extract and pouch. The kind of food include, but is not limited to, candy, confectionery, chocolate, beverage, biscuit and the like.
[21]Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are only intended to illustrate the invention, but not to limit the context of the present invention.
[22]Production Example 1: Production of roasted red ginseng [23]The fresh ginseng was introduced into an oven and then primarily roasted at a temperature of 120-160 C for 30 minutes.
The primarily roasted red ginseng was secondarily roasted at a temperature of 150-187 C for 30 minutes under the pressure of 0.01 kgf/cm2.
[24]Example 1 Ginsenoside content of the roasted red ginseng according to the roasting conditions [25]The ginsenoside content of the roasted red ginseng produced by changing the roasting conditions is shown in Table 1 below.
[261 [Table 11 Ginsenoside content of the roasted red ginseng according to the roasting conditions Class Pressur Rb Rb2 Rb3 Rc Rd Re Rf Rgl Rg2 Rg3 Rhl Rh2 Total (kgf/cli) Fresh No* 1. 0.2 0.0 0. 0. 2. 0. 1.3 0.0 0.0 0.0 0.0 5.53 ginseng 64 5 4 38 05 15 36 5 6 0 7 0 160 C No 0. 0.2 0.0 0. 0. 1. 0. 1.6 0.0 0.0 0.0 0.0 5.79 5 min 89 9 6 42 13 87 33 6 3 1 9 0 200 C No 1. 0.2 0.1 0. 0. 1. 0. 1.9 0.0 0.0 0.4 0.0 7.36 min 10 4 2 68 02 96 80 5 6 0 3. 0 200 C No 1. 0.3 0.0 0. 0. 2. 0. 2.4 0.0 0.0 0.2 0.0 7.31 min 05 3 8 59 06 01 48 6 1 1 3 0 230r No 1. 0.6 0.1 0. 0. 2. 0. 2.2 0.1 0.0 0.1 0.0 8.32 30 min 50 0 2 86 12 01 67 0 3 0 1 0 120-160 No 1. 0.6 0.1 1. 0. 2. 0. 1.7 0.2 0.0 0.3 0.0 9.61 mm (1st) 150-187 0.01 r 30 min (2') 15 [27]No*: normal pressure without applying pressure (1 atm) [28] As a result, it can be confirmed that the roasted red ginseng generally exhibits an increased ginsenoside content as compared to the fresh ginseng; particularly the red ginseng roasted by the method of the invention (120 - 160t for 30 minutes (1st step), 150-187t for 30 minutes, 0.01 kgf/ni (2nd step)) exhibits the maximum contents of Rbl, Rb2, Rc, Re, Rg2 , Rg3, Rhl, and total ginsenoside as compared to the other treatment groups.
[29]Example 2 Sugar content of the roasted red ginseng according to the roasting conditions [30]The sugar content of the roasted red ginseng produced by changing the roasting condions is shown in Table 2 below.
[31][Table 2]
Sugar content of the roasted red ginseng according to the =
roasting conditions Heating Temperature Time Pressure(kgf/a)i) Sugar times content (Brix) Fresh 4.0 ginseng 1st 170-197t 30 min 0.01 6.6 1st 150-184t 30 min No* 12.5 1st 130-162t 30 min No 12.8 1st 120-160t 30 min No 19 2nd150-187t 30 min 0.01 [32]No*: normal pressure without applying pressure (1 atm) [33]As a result, it can be confirmed that the roasted red ginseng exhibits an increased sugar content as compared with the fresh ginseng; particularly, the red ginseng roasted by the method of the invention (120 - 160t for 30 minutes (1st step), 150-187t for 30 minutes, 0.01 kgf/ni (2nd step)) exhibits the maximum sugar content as 19 Brix as compared to the other treatment groups. The increase in the sugar content is considered 5 to reduce a bitter taste of red ginseng, thus being preferable for children and foreigner who dislike the red ginseng.
[1111) The roasted red ginseng of the present invention can facilitate the saccharification of ginseng starch by the high temperature treatment of ginseng, and can also increase the sugar content of red ginseng up to 20 Brix, thereby reducing the bitter taste which children and foreigners dislike, and also increasing fragrance and chewing properties as well as flavor preference.
[12]2) The steam heat treatment of a conventional ginseng has a problem where the ginsenosides are eluted by steam or water. Other methods such as hot air drying has a problem where the effective ingredients of ginseng are destroyed due to exposure to heat for a long time. However, the method according to the present invention can prevent the leakage and destruction of ginseng ingredients from the wound site by dry-heating the wound site generated during dropping of rootlet and washing process, at a high temperature while adding a suitable pressure within a short time.
[1313) The red ginseng roasted by the method of the present 5 invention can significantly increase the content of specific ginsenosides, Rbl, Rb2, Rc, Re, Rg2, Rg3 and Rhl, as compared with the red ginseng which is roasted under the other treatment conditions, thereby providing consumers with the health directed red ginseng products that are differentiated from traditional red ginseng products.
[14)4) The roasted ginseng of the present invention can prevent the red ginseng from cracking or a lateral root or a rootlet from dropping during the processing into red ginseng, thus increasing marketability, allowing mass production within a short period of time and also reducing production costs. In addition, the effects of sterilization in the course of roasting ginseng can facilitate the distribution of ginseng, store red ginseng in one root form for a long time and allow the long-term storage by dry-freezing and be suitably used as a raw material for food.
BEST MODE FOR THE INVENTION
[15]In order to achieve the object of the present invention, there is provided a method for producing roasted red ginseng having increased contents of specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of:
primarily roasting a fresh ginseng at 120-230 C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250 C for 20-40 minutes under the pressure of 0.01-0.1 kgf/cm2 [16]In the method for producing the roasted red ginseng according to the present invention, the specific ginsenoside may be one or more selected from the group consisting of Rbl, Rb2, Rc, Re, Rg2, Rg3 and Rhl, but are not limited thereto.
[17]Also, in the method for producing the roasted red ginseng according to the present invention, the sugar content may be 18 to 20 Brix, but is not limited thereto.
[18]Specifically, the method for producing the roasted red ginseng according to the present invention comprises the steps of: primarily roasting a fresh ginseng at 120-160 C for 30 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-187 C for 30 minutes under the pressure of 0.01 kgf/cm2.
[19]In the method for producing the roasted red ginseng according to the present invention, it is preferable to roast the ginseng with an oven which can be sealed upon roasting of the ginseng. The sealed oven can shorten the time of temperature rise and keep the temperature for sterilization of red ginseng.
When the ginseng is exposed to a heat for a long time with a steam heat or a hot air drying without using an oven, elution of ingredients or heat damage may occur, leading to problems such as a change of color and gloss, a shrinkage and a destruction of nutrients. Further, the sterilization is not made and so a long-term storage is not possible. Therefore, it is preferable to apply a heat within 1 hour using the oven.
In this regard, the roasting conditions as described above can increase the contents of specific ginsenoside and sugar and reduce the bitter taste while not reducing the quality of ginseng, and additionally process the ginseng in large quantities within a short time, thus processing the ginseng economically.
In addition, the roasted ginseng of the present ginseng is completely sterilized and has no secondary infection and thus long-term storage is possible. However, roasting the ginseng while deviating the above conditions, will reduce the quality of ginseng, slightly increase the specific ginsenoside and sugar contents, and not completely undergo sterilization.
[20]The present invention also provides a roasted red ginseng prepared by the above method. The roasted red ginseng also includes a dried one. The roasted red ginseng of the present invention has the increased contents of specific ginsenoside and sugar and so can be taken in an intact form. The present roasted red ginseng can be used as a raw material for food. The products which can use the above roasted red ginseng as a raw material may include a red ginseng extract and pouch. The kind of food include, but is not limited to, candy, confectionery, chocolate, beverage, biscuit and the like.
[21]Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are only intended to illustrate the invention, but not to limit the context of the present invention.
[22]Production Example 1: Production of roasted red ginseng [23]The fresh ginseng was introduced into an oven and then primarily roasted at a temperature of 120-160 C for 30 minutes.
The primarily roasted red ginseng was secondarily roasted at a temperature of 150-187 C for 30 minutes under the pressure of 0.01 kgf/cm2.
[24]Example 1 Ginsenoside content of the roasted red ginseng according to the roasting conditions [25]The ginsenoside content of the roasted red ginseng produced by changing the roasting conditions is shown in Table 1 below.
[261 [Table 11 Ginsenoside content of the roasted red ginseng according to the roasting conditions Class Pressur Rb Rb2 Rb3 Rc Rd Re Rf Rgl Rg2 Rg3 Rhl Rh2 Total (kgf/cli) Fresh No* 1. 0.2 0.0 0. 0. 2. 0. 1.3 0.0 0.0 0.0 0.0 5.53 ginseng 64 5 4 38 05 15 36 5 6 0 7 0 160 C No 0. 0.2 0.0 0. 0. 1. 0. 1.6 0.0 0.0 0.0 0.0 5.79 5 min 89 9 6 42 13 87 33 6 3 1 9 0 200 C No 1. 0.2 0.1 0. 0. 1. 0. 1.9 0.0 0.0 0.4 0.0 7.36 min 10 4 2 68 02 96 80 5 6 0 3. 0 200 C No 1. 0.3 0.0 0. 0. 2. 0. 2.4 0.0 0.0 0.2 0.0 7.31 min 05 3 8 59 06 01 48 6 1 1 3 0 230r No 1. 0.6 0.1 0. 0. 2. 0. 2.2 0.1 0.0 0.1 0.0 8.32 30 min 50 0 2 86 12 01 67 0 3 0 1 0 120-160 No 1. 0.6 0.1 1. 0. 2. 0. 1.7 0.2 0.0 0.3 0.0 9.61 mm (1st) 150-187 0.01 r 30 min (2') 15 [27]No*: normal pressure without applying pressure (1 atm) [28] As a result, it can be confirmed that the roasted red ginseng generally exhibits an increased ginsenoside content as compared to the fresh ginseng; particularly the red ginseng roasted by the method of the invention (120 - 160t for 30 minutes (1st step), 150-187t for 30 minutes, 0.01 kgf/ni (2nd step)) exhibits the maximum contents of Rbl, Rb2, Rc, Re, Rg2 , Rg3, Rhl, and total ginsenoside as compared to the other treatment groups.
[29]Example 2 Sugar content of the roasted red ginseng according to the roasting conditions [30]The sugar content of the roasted red ginseng produced by changing the roasting condions is shown in Table 2 below.
[31][Table 2]
Sugar content of the roasted red ginseng according to the =
roasting conditions Heating Temperature Time Pressure(kgf/a)i) Sugar times content (Brix) Fresh 4.0 ginseng 1st 170-197t 30 min 0.01 6.6 1st 150-184t 30 min No* 12.5 1st 130-162t 30 min No 12.8 1st 120-160t 30 min No 19 2nd150-187t 30 min 0.01 [32]No*: normal pressure without applying pressure (1 atm) [33]As a result, it can be confirmed that the roasted red ginseng exhibits an increased sugar content as compared with the fresh ginseng; particularly, the red ginseng roasted by the method of the invention (120 - 160t for 30 minutes (1st step), 150-187t for 30 minutes, 0.01 kgf/ni (2nd step)) exhibits the maximum sugar content as 19 Brix as compared to the other treatment groups. The increase in the sugar content is considered 5 to reduce a bitter taste of red ginseng, thus being preferable for children and foreigner who dislike the red ginseng.
Claims (5)
1. A method for producing roasted red ginseng having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of:
primarily roasting a fresh ginseng at 120-230°C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250°C for 20-40 minutes under the pressure of 0.01-0.1kgf/cm2.
primarily roasting a fresh ginseng at 120-230°C for 20-40 minutes by introducing the fresh ginseng into an oven; and secondarily roasting the primarily roasted red ginseng at 150-250°C for 20-40 minutes under the pressure of 0.01-0.1kgf/cm2.
2. The method for producing roasted red ginseng having increased contents of a specific ginsenoside and sugar compared with unroasted ginseng according to claim 1 wherein the specific ginsenoside is one or more selected from the group consisting of Rb1, Rb2, Rc, Re, Rg2, Rg3 and Rh1.
3. The method for producing roasted red ginseng having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng according to claim 1 wherein the sugar content is 18~20 Brix.
4. A roasted red ginseng having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, produced by the method of any one of claims 1 to 3.
5. A red ginseng-processed food produced by using the roasted red ginseng having increased contents of a specific ginsenoside and sugar according to claim 4.
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| KR1020120100903A KR101191367B1 (en) | 2012-09-12 | 2012-09-12 | Method for producing roasted red ginseng and roasted red ginseng produced by same method |
| KR10-2012-0100903 | 2012-09-12 | ||
| PCT/KR2013/007110 WO2014042359A1 (en) | 2012-09-12 | 2013-08-07 | Method for producing roasted red ginseng and roasted red ginseng produced by same |
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| CA2884584A1 true CA2884584A1 (en) | 2014-03-20 |
| CA2884584C CA2884584C (en) | 2017-01-17 |
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| CA2884584A Expired - Fee Related CA2884584C (en) | 2012-09-12 | 2013-08-07 | Method for producing roasted red ginseng and roasted red ginseng produced by same |
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| Country | Link |
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| US (1) | US20150216919A1 (en) |
| KR (1) | KR101191367B1 (en) |
| CN (1) | CN104602542B (en) |
| CA (1) | CA2884584C (en) |
| WO (1) | WO2014042359A1 (en) |
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| KR101653868B1 (en) * | 2014-06-25 | 2016-09-02 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rg2 |
| KR101653867B1 (en) * | 2014-06-25 | 2016-09-02 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rh1 or Rg2 |
| KR102033378B1 (en) | 2018-02-26 | 2019-10-17 | (유)나눔푸드 | Dried raw ginseng baked in low temperature and manufacturing method thereof |
| CN108813617B (en) * | 2018-07-06 | 2021-04-23 | 中国农业科学院特产研究所 | Composition containing pilose antler, ginseng and medlar and preparation method thereof |
| CN114869925A (en) * | 2022-04-29 | 2022-08-09 | 中国药科大学 | Ginseng radix Rubri processing method for increasing content of rare saponins in Ginseng radix |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS62158490A (en) * | 1986-01-08 | 1987-07-14 | Nitto Electric Ind Co Ltd | Treatment of panax ginseng |
| KR100192678B1 (en) | 1995-06-07 | 1999-06-15 | 손경식 | Processed ginseng product having an increased pharmacological activity |
| JP3663213B2 (en) * | 1995-06-07 | 2005-06-22 | チェイル ジェダン コーポレーション | Processed ginseng with enhanced medicinal properties |
| US7371416B2 (en) * | 2005-04-12 | 2008-05-13 | You-Sup Chung | Method for preparing processed ginseng to obtain increased amount of ginsenoside RG5 |
| CN101288475B (en) * | 2008-05-20 | 2012-05-30 | 吉林省宏久生物科技股份有限公司 | Production method of flavor panax ginseng |
| KR20090121488A (en) * | 2008-05-22 | 2009-11-26 | 최선임 | A sweet ginseng foodstuff |
| CN101485448A (en) * | 2009-02-19 | 2009-07-22 | 王峰 | Method for preparing ginseng product |
| KR100935847B1 (en) | 2009-07-17 | 2010-01-08 | 박희정 | Manufacturing method for the slice of red ginseng |
| KR101114830B1 (en) * | 2009-08-11 | 2012-03-06 | 충남대학교산학협력단 | Method for increasing ginsenosides content in red ginseng water extract |
| CN102018739B (en) * | 2009-09-10 | 2012-06-06 | 吉林农业大学 | Method for producing honeyed gingseng or American gingseng slices |
| CN102579538B (en) * | 2012-03-22 | 2013-12-18 | 金昭珺 | Processing method of ginseng rich in ginsenoside Rg3 |
-
2012
- 2012-09-12 KR KR1020120100903A patent/KR101191367B1/en active IP Right Grant
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- 2013-08-07 WO PCT/KR2013/007110 patent/WO2014042359A1/en active Application Filing
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| Publication number | Publication date |
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| KR101191367B1 (en) | 2012-10-15 |
| CN104602542B (en) | 2017-03-08 |
| US20150216919A1 (en) | 2015-08-06 |
| WO2014042359A1 (en) | 2014-03-20 |
| CA2884584C (en) | 2017-01-17 |
| CN104602542A (en) | 2015-05-06 |
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